Chicken broth vegetable soup is a seasonal soup that is usually prepared from what has grown in the garden or found in the market at a certain time of the year. This summer soup I cooked on strong chicken broth from chicken breast, cooked with a bunch of fresh herbs and arrows of garlic. In early summer, the arrows of garlic want to attach somewhere. Throw it away - the hand does not rise, it is possible to prepare them only within reasonable limits, but in the broth they are simply irreplaceable - chicken with garlic is very well combined. New potatoes, early cabbage, first tomatoes and sweet Bulgarian pepper will make an excellent company of chicken breast.
On hot summer days, this dish will replace both the first and the second. Slice the boiled breast into thin slices, place on a slice of fresh black bread and serve to the table with a plate of thick soup, seasoned with sour cream.
- Cooking time: 1 hour
- Servings: 6
Ingredients for making summer vegetable soup in chicken broth
- 800 g chicken breast;
- 50 g arrows of garlic;
- 1 onion;
- bunch of parsley and celery;
- 300 g young potatoes;
- 250 g of early cabbage;
- 200 g tomatoes;
- 200 g of bell pepper;
- 100 g green onions (white part of the stem);
- 1 green chili pod;
- salt, sugar, sour cream for serving.
Method of cooking summer vegetable soup in chicken broth
Put a bunch of parsley in a deep soup pot, add arrows of garlic, onion, a few bay leaves. Put chicken on top, pour 2.5 liters of cold water, pour 2 teaspoons of table salt. Cook on low heat for 45 minutes after boiling. Scale remove skimmer.
We take the breast out of the pan, filter the broth through a fine sieve or cheesecloth, throw out the vegetables and herbs.
The small tubers of my young potatoes under the tap are a sponge with an abrasive layer. Cut the potatoes in half or in four, throw in the pan.
Thinly shred early cabbage. You can, instead of young white cabbage, take finely chopped Peking cabbage, it will also be cooked quickly.
We put the tomatoes in boiling water for 1 minute, then cool it with cold water, remove the skin. Cut the tomatoes in half or cut into four. We clean sweet Bulgarian pepper from seeds, we cut finely. Put the peppers and tomatoes in the pan.
Add the light portion of the green onion stalk and the chili pepper pod, together with the seeds, to add sharpness and piquancy.
Put the saucepan on the stove again, bring to a boil, add a little salt to taste and a little bit of granulated sugar to equalize flavors.
Cook the vegetables on a low heat for about 20 minutes, until the potatoes are tender.
Remove the pan from the stove, leave to stand for 10 minutes.
To the table, summer vegetable soup in chicken broth is served hot, seasoned with sour cream and fresh herbs, sprinkle with paprika.
In the summer, cook vegetable soups in chicken or meat broth more often. This is a very useful food, you can say a balm for your stomach. From the finished broth, be sure to remove the fat with napkins or paper towels to reduce the number of calories per serving.
Summer vegetable soup in chicken broth ready. Enjoy your meal!
